Two weeks back it was raining, and both hubby and I felt like having some pakoda. But the calorie factor alarmed us. Hubby suggested trying some baked pakoda, like Baked besan Bonda. As the consistency of batter differs for both, I googled for some tips, and saw Shruti’s baked pakoda recipe. Her pakodas attracted me a lot, and I tried them with few changes
Ingredients
Besan/Chickpea flour/Garbanzo flour/Gram flour – 1/2 cup
Onion – 1 thinly sliced
Semolina/ Rice Flour – 2 tbsp
Red Chilli Powder – 1/4 tsp
Baking Soda -1/4 tsp heaped
Hing – genorus pinch
Carom Seeds – 1/8 tsp
Oil – 2 tsp (I used olive oil)
Cookong Spray/oil – to grease ( I used Pam Olive Oil spray)
Salt – as needed
Method:
- Preheat the oven to 400 degree Fahrenhait
- In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tbsp of water
- Add aluminum foil to the baking tray and grease with cooking spray
- Take small portion and place it in such a way they don’t overlap
- Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown
My Notes
- Instead of 1/4 tsp of baking soda, 3/4 tsp of baking powder can be used
- I let the onions turn brown, as we like crispy onions. You can take it out a little early as well
Traditionally Modern Food 